When I was a boy Mac and cheese was the absolute greatest thing since sliced bread, and still to this day I crave it from time to time. I would have to say as an American it is probably one of the greatest comfort foods there is.
When I first came to Denmark you could not find mac and cheese so easy( You can now ). It is really hard coming from a place (I lived in Washington D.C. for many years ) that is so culturally diverse in cuisine to a country that has such traditional tastes in food. I don’t eat mac and cheese often but, when I am down and missing home it definitely makes me feel better.
Knowing what I do about sauces I developed my own recipe for it. For me it is important that Mac and cheese be creamy and full of flavor. So on with the recipe:
Macaroni and Cheese By David Green
8 ounces uncooked elbow macaroni
1 cups shredded sharp Cheddar cheese
1 cup creamy white cheese (Monterey Jack or Emental, I use a Danish cheese)
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
1 small onion
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
1 pinch of garlic powder
Cook the macaroni until andante ( To the tooth ) Just done, strain the pasta and set aside. melt the butter over medium heat and stir in the flour to make a roux. Add the milk to the roux slowly stirring constantly until the milk has slightly thickened.
Stir in cheeses, and cook over low heat until the cheese is melted and the sauce starts to thicken. Put the macaroni in a large casserole dish, pour the sauce over macaroni and stir well.
Melt the butter in a skillet over medium heat. Add breadcrumbs, paprika and garlic saute until brown. spread over the mac and cheese in it’s entirety.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until brown and serve hot.
This recipe is very adaptable to any taste. Do you have fussy kids ? Add some peas and carrots. If you are looking for a good left over meal throw in that ham or chicken from the night before.
Be creative and as always Enjoy